Crispy and Flavorful Seafood and Chive Pancake
Whip Up a Delicious Seafood and Chive Pancake Using Leftover Ingredients – Perfect for Rainy Days!
Craving something special on a rainy day? While kimchi pancakes and pajeon are great, today we’re making an extra special ‘Seafood and Chive Pancake’ packed with fresh seafood! And don’t worry if it’s not raining; this pancake is delicious any day of the week.
This recipe was born from a desire to clear out my refrigerator! While tidying up, I found some leftover vegetables and seafood in the freezer that inspired this delightful dish. The fresh chives I had on hand, along with the squid and mussels from my freezer, were the perfect ingredients for a delicious seafood and chive pancake. If you have similar ingredients lying around, don’t let them go to waste – try this recipe! It’s just as satisfying as a seafood pajeon.
Now, let’s dive into the detailed steps for making this rainy-day treat. I’ll guide you through it with simple, clear instructions, perfect for beginners. Get ready to enjoy a special dish tonight!
Key Ingredients- 1 bunch fresh chives (approx. 150g)
- 1 cleaned squid (body approx. 150g)
- 1 cup cleaned mussels (approx. 100g)
- 1 Korean green chili pepper (optional, for spice)
- 1/2 medium onion
- 1/4 carrot
Cooking Instructions
Step 1
First, wash the chives thoroughly and pat them dry. Cut them into approximately 5cm lengths. The fresh, slightly pungent flavor of chives will greatly enhance the pancake’s taste.
Step 2
Thinly slice the onion and carrot into julienne strips, about 0.3cm thick. Slicing them thinly ensures they cook evenly and quickly. Finely chop the Korean green chili pepper. If you enjoy a bit of heat, feel free to add more.
Step 3
If your mussels are in their shells, clean them thoroughly under running water, scrubbing away any grit. Remove any beards and discard any mussels that are open and don’t close when tapped. Drain them well.
Step 4
Prepare the squid by separating the body from the tentacles. Remove the transparent quill (the ‘bone’) from inside the body and any ink sacs. Clean the tentacles by removing the beak (the hard, sharp part in the center) and eyes. This step ensures a pleasant texture.
Step 5
Julienne the squid body and the ‘wings’ (the triangular parts attached to the body) into strips about 0.3cm thick. For the tentacles, trim off any sharp tips and then cut them into bite-sized pieces, about 2-3cm long. Cutting everything into manageable sizes makes the pancake easier to eat.
Step 6
In a large bowl, combine the chopped chives, julienned onion and carrot, chopped green chili pepper, prepared squid, and mussels. Add the pancake mix, cold water, and a pinch of salt. Gently mix everything together with chopsticks or a spatula until just combined. Be careful not to overmix, as this can make the batter tough. You want a slightly lumpy batter that holds the ingredients together.
Step 7
Heat a generous amount of cooking oil in a frying pan over medium heat. Ladle portions of the batter into the hot pan and spread them out thinly into round pancakes. Once the edges start to look golden brown and set, carefully flip the pancake using a spatula. Cook the other side until it’s also golden brown and crispy. Your delicious seafood and chive pancake is ready! Serve immediately for the best texture and flavor.
